Tag Archives: chili

duck, Uncategorized

Duck Gizzard & Chili Stir-fry Recipe

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I like duck gizzard, and I also like chicken gizzard. Actually, when I was little, I didn’t eat any animal gut, mainly because I didn’t dare to. But there was one time, my neighbors had a BBQ party. They also gave us some skewers. One of them was chicken heart. I thought I just gave it one bite and see what it tastes like. After that bite, I fell in love with chicken heart immediately. Then later, I dared to eat gizzard, which is also yummy to me.

This dish is a quick stir-fry. And it’s a combination of duck gizzard and spicy flavor.

1. Cut duck gizzard into slices. For about 1 cm.

2. Chops 2 cloves of garlic, 1 stalk spring onion, 2 green chili and a little ginger.

3. Prepare the sauce: 1 tablespoon cooking wine, 1 tsp light soy sauce, 1/2 tsp dark soy sauce, 1 tsp sugar, 1 tsp corn starch and 1/2 tsp salt. Mix them well in a bowl.

4. Heat a pan. Add in 2 tsp oil. Sauté ginger and garlic till aromatic.

5. Add duck gizzard in. Quickly stir fry with high heat for about 2-3 mins. They will turn white in color.

6. Add in green chili, stir fry till chili flavor is out.

7. Pour in the sauce. Let gizzard mix with sauce evenly. And reduce the sauce a bit.

8. Finally, sprinkle spring onion. Stir fry a bit. And ready to serve.

Chicken, Fish

My First Try On Nasi Lemak

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Nasi Lemak is a Malay dish. When I first came to Singapore, I tried it. But didn’t have any deep impressions on it. The specialty of it lies in rice, which is cooked with coconut milk. But when I had it before, rice was cold, so I couldn’t taste the fragrance of coconut milk.

The other day, I tried cooking rice with coconut milk, the rice turned out very nice. So I bought pandan leaves, lemon grass, sambal chili sauce and decided to cook my first nasi lemak.

Rice part:

1 cup rice ( I used the ones with some brown rice mixed in)

70 ml coconut milk

1 1/2 cup water

1 stalk pandan leave (make into a knot)

1 stalk lemon grass (pat lightly with knife)

1/2 tsp salt

Put all the ingredients above into rice cooker and press the cooking bottom. Trust me your kitchen will smell so so good.

For side dish, I chose to fry yellow strip fish (kuning) and chicken wings. Also served with peanuts, anchovies, egg and cucumber.

Place Yellow strip fish in a bowl, sprinkle salt and white pepper.

Put chicken wings in a big bowl, add in 1/2 tsp salt, 1/2 tsp whit pepper, 1/2 tsp chili powder, 1/2 tsp ground ginger, 1 tablespoon corn starch, 1 tablespoon rice flour and 50 ml coconut milk. Mix well and marinate for a little while.

1. Heat a lot oil in the frying pan or pot. Add in dried anchovies, fry till golden brown. Dish them out. Fry peanuts till aromatic and brownish.

2. Fry yellow strip fish with low heat. Dry the fish before frying. Be careful of the hot oil. Frying fish till bone is also crispy. (My husband loves crispy fried yellow strip fish).

3. Last fry chicken wings. Also use low heat. Fry chicken till golden brown.

Spread a banana leaf over the plate. Place rice in the middle.

Around rice, place fried fish,

https://flic.kr/p/2cPzf4d

fried chicken wings,

peanuts, anchovies,

boiled (or fried ) egg, cucumber slices and don’t forget the sambal chili sauce.

https://flic.kr/p/2bMY2ou

Serve hot. That’s also very important.

Here is the first nasi lemak I cooked. My husband was astonished when I brought the plate in front of him. He loves it very very much. He said it’s the best nasi lemak he ever had. 🙂

https://flic.kr/p/2bMY2pS

I also love it. Now I finally realize why nasi lemak is a popular dish here in Singapore. Rice is very rich, full of coconut fragrance. I just can’t stop having it. I also very like sambal chili sauce. It’s very different from Chinese mala chili sauce. It tastes a bit sweet and its spicy is perfect. I also ate all the sambal chili sauce on the plate. 🙂

tofu

Oyster Sauced Tofu

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I still remember when I was very little, my family still lived in our first home. We moved several times after that one. At that time, there is a roasted goose shop (if I remember correctly) across the street. My father was very busy and he’s on business trip almost everyday. I could only see him when it’s Chinese New Year or less than 10 days in a year probably. Cos my memory about him was almost blank before I went to primary school (not because I was too little. I still keep the memory about other people, so…..) Later, he didn’t have to travel around to do business. He stayed in my hometown and opened a small factory. My mom became busy too. They worked together to run that factory.

I grew up with my sister. That’s why my sister and I are very close.

According to my vague memory, my father or mother used to cook tofu for us as breakfast when they had time and not rush to work. At that time, tofu sellers rode their bikes and went through the streets to sell their hot and freshly-made tofu. My parents would buy a small piece. Cut it into slices. Fry a bit with green chili. Season with salt. And that’s our very simple breakfast. Well, that’s the story came to my mind when I see tofu.

Back to my dish. Tofu is a very convenient food. It can be steamed, fried, boiled and roasted. This is a very simple dish to cook.

1. Cut tofu into medium slices. Fry them with a little oil in the pan till golden brown on both sides. After frying, tofu will be more hard and not easy to be broken during cook.

2. Heat the pan again. Sauté a little chopped garlic and ginger till aromatic.

3. Add in black fungus, stir fry for 2 mins.

4. Add in 1/2 tablespoon light soy sauce, 1/2 tablespoon oyster sauce and 1 tablespoon water. Stir well.

5. Put fried tofu back in the pan. Simmer for 2 mins. Let the flavor in.

6. Reduce the sauce with high heat. Add in a little chopped green chili. Fry a bit.

7. Add in a little corn starch water. Stir fry evenly. Season with salt if you need.

Serve hot.

Pork

Pork Intestine & Chili Stir-fry

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Many people don’t eat pork intestines. But I’m not one of them. Pork intestine has special texture. It’s very chewy. Cleaning pork intestine is a bit time consuming.

1. Wash pork intestine under water. Let the water flows all the dirt out. Then make the inside out. Spread salt to rub it. Wash clean. Sprinkle corn starch over it. Rub again. And wash again and again till water is clear.

2. Put pork intestine in a pot. Add in enough water. Pour in a little cooking wine. Add in ginger slices and star anise. Boil for 20 mins.

3. Wash under water and cut into small pieces.

4. Heat a little oil in the pan. Add in chopped garlic, ginger and red chili. Stir fry till aromatic.

5. Add pork intestine in. Stir fry till a bit brown.

6. Add in 2 tsp oyster sauce, 1 tsp dark soy sauce and hot water enough to covers all ingredients.

7. Simmer for 15-20 mins. Or till sauce reduces. Add in chopped celery and green chili. Stir fry for another 3 mins.

Ready to serve.

Pork

Pork & Green Chili Stir-fry

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青椒肉丝 (pork & green chili stir-fry) is one of the most commonly-seen dishes in China. And it’s also very popular in Japan. When I have a bad appetite (which rarely happens) or feel like eating something spicy, this dish always comes to my mind immediately. Everyone has his own pork & green chili stir-fry recipe. And here is how I cook it:

1. Cut pork and green chili into shreds. A sharp knife will do a better job. Pork containing a bit fat is ideal for this dish. Otherwise, the meat will be very dry.

2. Heat oil in the pan. Use middle heat. When oil is hot, add in pork. Quick stir to separate each shred. Also add in a little ginger. Fry till pork turns a little brownish and shiny with the grease.

3. Add in chili. Quickly mix chili with pork. Stir fry till chili’s aroma comes out.

4. Add in a little light soy sauce and sugar. My husband can’t accept too much spiciness. So I added a little sugar.

5. Season with salt. And serve hot.

Vegetables

Sweet & Sour Eggplant

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Eggplant is one of my favorite vegetables. Yet, it’s hard to cook eggplant well without frying. This dish also needs frying which means a lot of oil is used.I have to admit that it’s not very healthy, but it’s very delicious.

1. Cut eggplant into cubes. Place them in a big bowl. Add in 2-3 tablespoon flour. Mix eggplant with flour to let them be coated with a little flour.

2. Deep fry eggplant till golden brown. Set aside on kitchen towel tissue to absorb oil.

3. Heat a pan. Add in 1 tsp oil. Sauté 2-3 cloves chopped garlic and 1 chopped red chili till aromatic.

4. Add in 1/2 1 tablespoon vinegar, 1/2 2 tablespoon sugar and 1 tablespoon light soy sauce. Stir well.

5. Put in all the fried eggplant. Stir fry to mix eggplant with sauce till sauce thickened.

Serve hot.

https://flic.kr/p/25xUBAZ

Prawn

Butter Prawns

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1. Prepare Prawns first. Remove the intestines and wash clean.

2. Put all Prawns in a big bowl. Add in 1 egg white and 2 tablespoon corn starch. Mix well.

3. Deep fry Prawns in oil till golden brown. Drain them.

4. Heat 1 tsp oil in a sauce pan. Add in 20g butter. When butter melts, pour in 2 egg yolks. Stir while pouring. Egg yolk will become shredded.

5. Add in red chili rings and curry leaves. Stir fry a bit.

6. Our all the fried prawns back to sauce pan. Mix well.

Serve hot.

Very delicious.

https://flic.kr/p/25ufocC

https://flic.kr/p/26w5T7E

Pork, Uncategorized

Sweet & Spicy Pork

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1. Cut pork into one-bite size. Put pork cubes in a bowl. Add in 1 tablespoon light soy sauce, 1 tablespoon sweet cooking wine, 2 tsp sugar, 2 tsp oyster sauce. Mix them well and let them marinate for 30 mins.

2. Coat marinated pork with corn starch. Don’t discard the marinade.

3. Fry pork cubes till golden brown and the shell becomes very hard.

4. Heat a little oil in the pan. Sauté chopped garlic and ginger till aromatic.

5. Add in 2 tablespoon sweet chili sauce, 1 tablespoon marinade and 1/4 cup water.

6. Bring to boil. Then add in the fried pork and simmer for a while till sauce reduces.

7. Add in onion, red pepper and asparagus. Stir fry for 3 mins and let the sauce becomes very condensed.

Serve hot.

Chinese, Pork

Chili Pork

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Stir fried chili pork is a very common dish in China. It’s a good choice to improve appetite. I personally like spicy dishes, yet my husband doesn’t. So I changed this dish to a not-so-spicy one.

Ingredients:

Pork cut into slices. (Better choose pork with a bit fat on it, it won’t taste very dry).

Green chili and red chili

Onion

Light soy sauce 1 1/2 tsp

Oyster sauce 1 tsp

Sugar 2 tsp

Water 2 tsp

Salt

Oil

1. Heat a little oil in the pan. Turn to medium high heat.

2. When the pan is very hot, put all the pork slices in. Quickly separate them and sear them into curly and a bit brown.

3. Move pork to the side of the pan. Add in chopped onion and chili. Sauté till aromatic.

4. Mix pork with chili & onion together. Stir fry for 1-2 mins.

5. Add in light soy sauce, oyster sauce, sugar and 2 tsp water. Stir fry evenly for another 2-3 mins or till water dries up.

6. Sprinkle salt to season.

Serve hot.

Chicken, Quick recipe, Uncategorized

Green Curry Chicken

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The green curry paste I used was bought from supermarket.

1. Heat a little oil in the pan. Add in chopped ginger and curry paste. Stir fry till aromatic.

2. Pour in 1 small pack of chicken stock and 150 ml coconut milk. Stir well and bring to boil.

3. Add in chicken. I cut chicken into slices before cooking so they would be easier to be cooked.

4. Simmer for around 10 mins. Add in French beans, chopped onion and red chili. Simmer for another 3-5 mins.

5. Squeeze in a little lime juice before serving.

Yummy!

Perfect to go with rice or noodle!